Blanch the fresh green beans by dipping them in boiling water for about 30 seconds, then put them in ice water to stop the cooking process. When they are cool, dry them and set aside. (You can also thaw out some frozen beans instead, or open and drain two cans of cut green beans.)

Make a roux by melting the tablespoon of butter or ghee in a saucepan. Add the two tablespoons of flour into the melted butter, stirring to a smooth paste. If it starts to brown, let it get to a golden brown color before SLOWLY adding the milk or broth, stirring constantly to dissolve any lumps.

Bring to a simmer. Once the milk or broth is thickened, set aside.

In a skillet melt some ghee and mix it with a bit of olive oil. Saute 1 cup mushrooms, sliced or diced, 1-2 cloves garlic, minced, and 1 medium onion, diced, in the ghee/oil mixture, until the onions and garlic are translucent and the mushrooms start to release their juices.

Add the mushrooms, garlic and onions to the thickened milk broth mixture and stir together. Season if desired.

Put the dried blanched or thawed green beans into a 2-quart casserole dish. Sprinkle with some chopped fresh or dried thyme or marjoram. Pour the sauce over the beans and stir together. Bake for 30 minutes.

If you wish you may add in chopped pan-fried turkey bacon, or put some on top to replace the french-fried onions.

[1] This recipe uses ingredients which may help limit bacterial overgrowth.[2] This recipe uses ingredients with a high glycemic index.[3] This recipe uses ingredients which may be genetically modified .[4] This recipe uses ingredients which are high in phytates.

This recipe is gluten free.

This recipe uses ecologically friendly ingredients.

If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

Please Note:When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.